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S.E. Virginia | Growing up in the 50's and 60's my Mom would cook a hogs head real slow, low heat, all day. Then she would pick all the meat off the skull, let it cool, and coarse grind it with a hand grinder clamped to the kitchen counter. Then she would mix the ground meat with corn meal spread on a cookie sheet, cover with wax paper and set on the unheated back porch. At breakfast time she would go to the porch and cut up some squares, (like brownie squares), and fry with some eggs. It was soooooooo good. Any of you have any such experiences or recipes? | |
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scrapple
